Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds

Hossain, Mohammad B.; Patras, Ankit; Barry‐Ryan, Catherine; Martín-Diana, Ana Belén; Brunton, Nigel P.

doi:10.1016/j.jff.2011.03.010

Cited by 79 publications

(72 citation statements)

References 27 publications

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“…The ORAC values of Plantago lanceolata leaf were higher than those of rosehip (1085 ± 24.32 lmol TE/ gDW), cinnamon (1069 ± 5.47 lmol TE/gDW), oregano (1233 ± 41.36 lmol TE/gDW) and nutmeg (1187 ± 8.74 lmol TE/ gDW) -herbs known for their high antioxidant capacities and health benefits (Su et al, 2007). The ORAC value of Plantago lanceolata leaf was approximately double to that of basil (702 ± 4 lmol TE/gDW), thyme (825 ± 2.8 lmol TE/gDW) and 3-fold that of parsley (529.38 ± 4.8 lmol TE/gDW), while the ORAC value of Plantago lanceolata flower was similar to ORAC values of rosemary (1074 ± 8 lmol TE/gDW), marjoram (1013.22 ± 4 lmol TE/gDW) and well known for its antiinflammatory properties, sage (1032 ± 4.4 lmol TE/gDW) (Hossain et al, 2011). The radical scavenging abilities of root, stem and fruit of Malva neglecta were similar to those of celery (419.51 ± 6 lmol TE/gDW) and parsley (529.38 ± 4.8 lmol TE/gDW) (Hossain et al, 2011).…”

Section: Resultsmentioning

confidence: 63%

“…The ORAC value of Plantago lanceolata leaf was approximately double to that of basil (702 ± 4 lmol TE/gDW), thyme (825 ± 2.8 lmol TE/gDW) and 3-fold that of parsley (529.38 ± 4.8 lmol TE/gDW), while the ORAC value of Plantago lanceolata flower was similar to ORAC values of rosemary (1074 ± 8 lmol TE/gDW), marjoram (1013.22 ± 4 lmol TE/gDW) and well known for its antiinflammatory properties, sage (1032 ± 4.4 lmol TE/gDW) (Hossain et al, 2011). The radical scavenging abilities of root, stem and fruit of Malva neglecta were similar to those of celery (419.51 ± 6 lmol TE/gDW) and parsley (529.38 ± 4.8 lmol TE/gDW) (Hossain et al, 2011). Flower and leaf of Malva neglecta had similar ORAC values or higher than basil (702 ± 4 lmol TE/gDW) and thyme (825 ± 2.8 lmol TE/ gDW) (Hossain et al, 2011).…”

Section: Resultsmentioning

confidence: 63%

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Antioxidant capacity and phenolic constituents of Malva neglecta Wallr. and Plantago lanceolata L. from Eastern Anatolia Region of Turkey

Dalar

Türker

Konczak

2012

Journal of Herbal Medicine

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Section: Resultsmentioning

confidence: 63%

Section: Resultsmentioning

confidence: 63%

Antioxidant capacity and phenolic constituents of Malva neglecta Wallr. and Plantago lanceolata L. from Eastern Anatolia Region of Turkey

Dalar

Türker

Konczak

2012

Journal of Herbal Medicine

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“…The cumulative explained variance for each additional PC is shown in Figure 1(C). According to Hossain et al (2011), PC1 is more generally correlated with the variables than is PC2 because the PCs are extracted successively, each one accounting for as much of the remaining variance as possible. In Figure 1(A), the positions of the PCs as discrete variables are shown by a simple scatter plot, and in Figure 1(B), they are arranged as continuous variables.…”

Section: Exploratory Proceduresmentioning

confidence: 99%

Influence of processing on the quality of pomaceas juice (Pyrus communis and Malus domestica)

et al. 2013

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ABSTRACT. Pear (Pyrus communis), which is intensively cultivated in subtropical and temperate climates, has recently attained the 3 rd position in the world fruit ranking, just after apple and peach. This fruit exhibits certain similarities to apple with respect to the pulp, but pear is used as a raw material only when apple is no longer available, which suggests that the same technology line may be utilized. Both fruits do have processing compatibilities, and it is permissible to add pear juice to apple juice at levels defined by law. Quality indicators, such as pH, total acidity, total phenolic compounds and antioxidant activity were used. The simple sugar analysis clearly defines fructose as the main component in pear juice, and lower figures were found when enzymatic processing was used. Color intensity measured instrumentally was much greater in pear juice with all processing methods and in apple juice when an enzymatic method was used. The results clearly indicate proper ways of processing pear and apple, aiming to have better products, as the grinding and extraction processing steps surely affect the fruit juice quality.Keywords: juice processing, apple, pear, quality profile. Influência do processamento na qualidade do suco de pomáceas (Pyrus communis e Malus domestica)RESUMO. A pera (Pyrus communis), terceira fruta cultivada em climas temperados e subtropicais e somente superada pela maçã e o pêssego, guardam semelhanças físicas e químicas enquanto pomaceas. Somente há processamento de pera na falta de maçã enquanto matéria prima, o que sugere que a mesma linha tecnológica possa ser usada. São compatíveis, sendo permitida a adição de suco de pera no suco de maçã pela legislação. Os indicadores de qualidade mais acentuados no suco de pera foram acidez, o teor de compostos fenólicos totais e a capacidade antioxidante. Na distribuição de açúcares os teores de frutose foram expressivamente mais acentuados no suco de pera, com menores valores quando era empregado o método enzimático. A intensidade de cor, determinada instrumentalmente, foi mais expressiva no suco de pera, em especial no despolpamento, enquanto que no de maçã, no enzimático. Os resultados indicam de forma clara que a pera se comporta como matéria-prima aos processos com aptidão ao processamento de maçã, todavia cada fruta tem o seu próprio perfil de qualidade. Os resultados claramente apontam para os procedimentos mais adequados para obter bons produtos eis que as etapas de moagem e a de extração seguramente contribuem para a modificação da qualidade dos sucos de pera e de maçã.Palavras-chave: processamento de suco, maçã, pera, perfil de qualidade.

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“…The potential antioxidant effect of herbs, or that of isolated phenolic compounds, has been extensively determined by in vitro tests. Common methods for measuring the antioxidant capacity include free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, OH radical scavenging ability, reducing/antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and Trolox equivalence antioxidant capacity (TEAC), among others (Hossain, Patras, Barry-Ryan, Martin-Diana, & Brunton, 2011;Jabri-Karoui, Bettaieb, Msaada, Hammami, & Marzouk, 2012). Despite their usefulness, these assays have some limitations, the most important being the difficulty of extrapolating results to the in vivo conditions, whereas closer results can be obtained by the use of cultured cells.…”

Section: Introductionmentioning

confidence: 99%

Protective effects of phenolic constituents from Cytisus multiflorus, Lamium album L. and Thymus citriodorus on liver cells

Pereira

Macı́as

Pérez

et al. 2013

Journal of Functional Foods

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Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds

Cited by 79 publications

References 27 publications

Antioxidant capacity and phenolic constituents of Malva neglecta Wallr. and Plantago lanceolata L. from Eastern Anatolia Region of Turkey

Antioxidant capacity and phenolic constituents of Malva neglecta Wallr. and Plantago lanceolata L. from Eastern Anatolia Region of Turkey

Influence of processing on the quality of pomaceas juice (Pyrus communis and Malus domestica)

Protective effects of phenolic constituents from Cytisus multiflorus, Lamium album L. and Thymus citriodorus on liver cells

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